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Lime and Tangerine Chicken

recipe ingredients
1 lime
2 tangerines
6 boneless, skinless chicken breast halves
fresh ground black pepper
1/3 cup chicken broth
1/4 cup sliced green onions
1 tsp. shipped fresh rosemary or 1/4 tsp. dried rosemary (or use crushed basil)
1 Tbsp. water
1/2 tsp. cornstarch
3 cups hot cooked rice or couscous

recipe directions
Finely shred 1 teaspoon of peel from the lime and then from the tangerines, and set aside. Halve the lime and sqeeze 1 Tbsp. juice and set aside. Peel and section the tangerines over a bowl to catch juices; set aside. Lightly coat a large skillet with nonstick cooking spray. Season chicken with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, green onions, rosemary or basil, reserved peels, and lime juice. Bring to boiling then reduce heat. Simmer, covered, about 8 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; keep warm. for sauce, combine water and cornstarch. Add to juices in skillet; cook and stir until bubbly. Cook and stir for 2 minutes longer. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with rice or couscous.